Hawaiian · beginner
Hawaiian Shoyu Glazed Halal Chicken Thighs
Tender boneless chicken thighs simmered in a savory garlic, ginger, and soy sauce glaze served over steamed white rice.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine low sodium soy sauce, water, brown sugar, grated ginger, minced garlic, and sesame oil in a bowl to create the glaze liquid.
- 02
Pat chicken thighs dry with paper towels and place them into the glaze liquid to marinate at room temperature for 10 minutes.
- 03
Heat a wide pan over medium-high heat and place chicken thighs in a single layer, reserving leftover liquid.
- 04
Sear chicken thighs for 4 to 5 minutes on the first side until lightly browned.
- 05
Flip chicken thighs and pour reserved liquid over top, bringing to a boil.
- 06
Reduce heat to medium-low, cover pan, and simmer for 12 to 15 minutes until internal temperature reaches 165 degrees Fahrenheit.
- 07
Uncover pan and simmer liquid uncovered for 3 to 4 minutes until reduced to a shiny syrup coating chicken.
- 08
Garnish with chopped green onions and serve warm with steamed rice.
A LITTLE KITCHEN KNOW-HOW
Glaze Reduction
Simmering a sweetened pan liquid until water evaporates, leaving behind a thick, glossy syrup that coats protein uniformly.
Notes from the kitchen
- Simmer glaze uncovered at the end to thicken sauce without burning sugar.
- Serve alongside a classic macaroni salad and white rice for local plate lunch style.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.